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–+ servings
Close-up, overhead view of a large bowl of creamy whipped potatoes, swirled with melted butter and topped with a pat of butter and fresh herbs.

Whipped Potatoes

easyhealthyrecipes.com/whipped-potatoes/
This simple recipe for rich whipped potatoes takes boiled potatoes and mixes them with butter, milk, and cream cheese for an incredible alternative to mashed potatoes.
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Recipe makes approximately 8 servings

Equipment Needed

  • Large pot
  • Fork
  • Colander (or fine mesh sieve)
  • Large mixing bowl (or bowl for stand mixer)
  • Hand mixer (or stand mixer, with whisk attachment)
  • Small saucepan
  • whisk

Ingredients Needed

  • 3 pounds Yukon gold potatoes (or russet potatoes; washed, peeled, cubed)
  • cold water (enough to cover potatoes)
  • 1 large pinch salt (plus more to taste)
  • 1 cup milk of choice (at or near room temperature)
  • ½ cup cream cheese (at room temperature, cut into small pieces)
  • ¼ cup butter (at room temperature, cut into small pieces)
  • freshly cracked black pepper (to taste)

Instructions

  • Place cubed potatoes in large pot. Cover potatoes with enough water that waterline sits approximately 1" above top of potatoes. Sprinkle 1 large pinch salt into water.
  • Heat pot over medium-high heat. Once water begins to boil, reduce heat to low. Simmer, uncovered, 10 to 15 minutes or until potatoes can be easily pierced with tines of fork.
    Overhead view of large silver pot holding cubed potatoes and cold salted water sitting on a wooden tabletop.
  • Remove pot from heat. Carefully pour water and potatoes into colander to drain, then transfer potatoes to mixing bowl.
  • Use hand or stand mixer on low speed to break up boiled potatoes, mixing until potatoes are roughly mashed. Set bowl aside.
    Overhead view of large beige mixing bowl holding roughly mashed potatoes.
  • Heat small saucepan over medium heat. When pan is hot, add milk and simmer, whisking occasionally, until milk is hot but not boiling, approximately 2 to 3 minutes.
  • When milk is hot, carefully pour milk into mixing bowl with potatoes. Mix together milk and potatoes on medium-low speed until mixture is smooth.
    Overhead view of roughly mashed potatoes mixed with hot milk until mixture is creamy and smooth.
  • Once potato mixture is smooth, add cream cheese and butter pieces to mixing bowl. Continue whisking on medium-low speed until potato mixture is light and fluffy and ingredients are fully combined.
    Overhead view of creamy whipped potatoes with milk, butter, and cream cheese in a large beige mixing bowl.
  • Taste potatoes and mix in salt and pepper as needed. Transfer whipped potatoes to serving dish. Serve warm.

Recipe Notes

  • Potatoes must be completely peeled for best results and smoothest consistency.
  • Make it Dairy Free: Use dairy-free milk, cream cheese, and butter.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 250kcal | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 0.2g | Total Carbs: 32g | Fiber: 4g | Sugar: 3g | Net Carbs: 28g | Vitamin C: 34mg | Cholesterol: 33mg | Sodium: 117mg | Potassium: 782mg | Calcium: 73mg | Iron: 1mg